Serves: 4

INGREDIENTS

• 1 pound (450 grams) thick stalks of asparagus, peeled and trimmed

• 2 tablespoons olive oil

• 4 ounces (125 grams) morel mushrooms

• Salt and freshly ground black pepper

• 1 tablespoon balsamic vinegar

• 4 handfuls mixed spicy greens

Vinaigrette:

• 2 tablespoons olive oil

• 1 tablespoon lemon juice

• 2 tablespoons finely chopped chives

• Sprinkling of Maldon or other flaky salt

METHOD

Bring a skillet of salted water to a boil. Add asparagus and boil one to two minutes or until still crisp but with a little give. Run under cold water until cool. Pat dry. Cut stalks into thirds on a sharp diagonal.

Heat oil in a skillet over high heat. Cut morels in half if large and toss into skillet. Season with salt and pepper. Lower heat and sauté until morels are softened, about five minutes.

Add balsamic vinegar. Toss with asparagus.

Place a handful of greens on four plates and top with asparagus and mushroom mixture.

For vinaigrette, whisk together olive oil and lemon juice. Season with chives and salt. Drizzle over salads.

SUGGESTED WINE PAIRINGS

For the asparagus starter, I’d suggest Sancerre, the fine sauvignon blanc from the Loire Valley in France. The vegetal flavour of the green spears will resonate with the wine’s herbal character, and there’s often a nuance of chalky mineral to Sancerre, which complements the earthy morels. - Beppi Crosariol